The key to this recipe is to weigh each individual ingredient using a kitchen scale. Students in the Professional Baking & Pastry Program recommend the following breakdown of ingredients. Baking is, in fact, a more exact science than cooking, because the raw materials in baking react with one another on a chemical level to create something entirely new.

Precise amounts of ingredients are a key training point in a baker's education, to train the baker to be alert to how even the tiniest change in ingredient amount or quality affects the outcome of a recipe.

Combine above ingredients using straight dough method, (dissolve the water in the yeast; add the remaining ingredients) and place in an electric mixer fitted with a dough hook.

Let the mixture run on medium speed for 10 minutes. This in effect kneads the dough and develops the gluten. Remove dough from mixer, shape into a loose ball, and place in a lightly oiled bowl. Let dough rise in bowl for 1 and ½ hours in a warm location.

Shape dough into braids and proof (rise) in a warm location for another half an hour.

Brush top with a mixture of a beaten egg mixed with a small amount of water, and shake on sesame seeds, poppy seeds, or Jenny's Streusel Topping.